Escarole soup
Escarole soup
Ingredients/Components
- water
- cans chicken broth - 2 item
- Parmesan cheese - 1 item
- salt and pepper - 1/2 tsp
- white kidney beans - 1 c
- red kidney beans - 1 c
- head escarole - 1 item
- chunky tomatoes - 1 c
- box macaroni pasta style - 1/2 item
- sliced mushrooms or fresh - 1 c
How to make escarole soup:
Wash escarole leaves in cold water to get all dirt and sand off. Soak for 1/2 hour, drain and cut up into small pieces. Add to pot with 1 1/2 quarts water. Add salt and pepper; let it come to a boil and cook until escarole is soft. Meanwhile, boil 2 quarts water in a saucepan to cook macaroni. When finished (about 10 to 12 minutes), drain and rinse in cold water. Set aside. Reduce escarole to a simmer. Add kidney beans (do not drain), tomatoes, mushrooms and chicken broth. Bring back up to a boil, reduce to simmer and add macaroni. Serve hot, sprinkled with Parmesan cheese.Recipe categories: Low protein, Low fat, Very low carbs.
Rating:
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